Fresh Baked Blueberry Muffins! Mmmmm! But how often do all the berries sink to the bottom?
Fat, plump blueberries are wonderful and make for delicious fruit-filled muffins. But they’re also dense, sometimes more dense than the batter. This results in the berries sinking down, creating a muffin where the fruit is concentrated in a mushy mess at the base. That’s the opposite of what we want.
Coating the berries with a spoonful of the recipe’s dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you’re using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.
